This easy vegan artichoke pasta is made in about 20 minutes or less and is bursting with flavor. This bright, fresh pasta is packed with veggies, marinated artichoke hearts, and spinach, then topped with a squeeze of fresh lemon juice.

A top view of a blue plate filled with pasta topped with artichokes, bell peppers, mushroom and spinach with lemon wedges on the side.

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Why make this recipe

This lemony artichoke pasta with spinach is packed with veggies, in a light, simple sauce made from the liquid from the marinated artichokes and fresh lemon juice.

Marinated artichoke pasta sauce can be whipped up in the time it takes for the pasta to boil, so you can have dinner on the table in minutes!

Ingredients and substitutions

  • Olive Oil – Extra-virgin olive oil provides the most flavor, but light olive oil can also be used. You will only need a small amount of oil if you are using marinated artichokes packed in oil.
  • Onion – for flavor. I prefer using sweet onions, but you can also use red onions, white onions, or yellow onions.
  • Garlic – For flavor. Fresh minced garlic works best. You can also use a shallot in place of garlic or in combination with it for added flavor.
  • Red Bell Pepper – this adds color, flavor, and texture to the dish. You can use any color bell pepper that you have.
  • Sliced Mushrooms – I like crimini mushrooms, but white button mushrooms also work well.
  • Salt and Pepper – for flavor. I also like to use red pepper flakes or a dash of cayenne for a bit of spiciness.
  • Marinated Artichokes – You will need 1 (12oz) jar of artichokes marinated in herbs. I prefer to use the type with oil, but you can opt for the water-packed variety for a lower-fat option. (The marinated grilled artichoke halves from Trader Joe’s give this dish a great flavor if you can find them.)
  • Baby Spinach – this gives it color and more nutrition. You can also use frozen spinach if you don’t have fresh.
  • Lemon Juice – Freshly squeezed lemon juice yields the most flavor. I also like to serve it with additional lemon wedges.
  • Parsley – Fresh chopped parsley adds a lot to this dish. You can use dry if needed, but fresh is best. (Only use 1 tablespoon of dried parsley.)
  • Pasta – you can use any type of vegan pasta noodles that you want. Use any gluten-free pasta for a gluten-free artichoke pasta.

Helpful tools

  • A large skillet or pot big enough to hold sauteed veggies and add a full package of cooked pasta.

How to make artichoke pasta

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Boil your choice of pasta in salted water. Cook according to package directions.

Step 2 – Peel and dice 1 onion, and mince 3 cloves of garlic. Add them to 1 tablespoon of olive oil in a skillet over medium-low heat. Sprinkle with 1 teaspoon of salt and 1/4 tsp of red pepper flakes and cook until the onions are translucent.

Onion, red bell pepper and mushrooms sautéing in a pan to make artichoke pasta.
Sauté onion, garlic, red pepper, and mushrooms.
A jar of marinated artichokes and the liquid from the jar added to the sauteed onions, peppers, and mushrooms.
Add a jar of marinated artichokes including the liquid from the jar along with 1/4 cup pasta water.

Step 3 – Turn the heat up to medium and add 1 diced red bell pepper and 8 oz of sliced mushrooms, cooking for about 5 more minutes.

Step 4 – Add the entire jar of marinated artichokes, including the liquid. (Use kitchen scissors to cut the artichokes into smaller pieces if needed.)

Spiral pasta added to the cooked artichoke hearts and veggies in a large white skillet.
Add the cooked drained pasta.
Baby spinach added to the vegan artichoke pasta in a large white skillet.
Add baby spinach and allow it to wilt.

Step 5 – Add 1/4 cup of pasta water to the veggies. Then, drain the cooked pasta and add it to the veggies, tossing well. Add 4 cups of baby spinach and mix until the spinach wilts. Add the juice of 1 fresh lemon, along with more salt and pepper to taste.

Step 6 – Top with fresh parsley, pine nuts, and/or vegan parmesan cheese. (optional)

Pro Tips

  • Feel free to add or remove any vegetables that you wish to make this meal your own. Zucchini, broccoli, and kale also go well in this dish.
  • I also love sun-dried tomatoes and/or capers in this artichoke pasta. They are optional, but they add a ton of flavor.
A large white skillet filled with pasta and a sauce made from marinated artichokes, onions, peppers, mushrooms, and spinach with lemon wedges on the side.

Storage and reheating

Refrigerate: This vegan marinated artichoke heart pasta will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Artichoke pasta freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A plate full of vegan artichoke pasta with veggies and lemon.

If you enjoy lemony pasta dishes, be sure to try my vegan piccata and lemony broccolini pasta as well!

More easy pasta recipes

Vegan artichoke pasta recipe

A plate full of vegan artichoke pasta with red bell peppers, mushrooms, and spinach.
Diet
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5 from 3 rating

Marinated Artichoke Heart Pasta

Yield: 8
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Monica Davis
A quick and easy, veggie-packed pasta made with marinated artichoke hearts, lemon, and spinach.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (16 oz) package pasta
  • 1 tablespoon olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 medium red bell pepper
  • 1 (8 oz package) mushrooms, sliced
  • 1 (12 oz) jar marinated artichoke hearts, with liquid
  • 4 cups baby spinach
  • 1 medium lemon, more lemon wedges for serving (optional)
  • 1/4 cup fresh parsley

Instructions
 

  • Boil your choice of pasta in salted water. Cook according to package directions.
  • Peel and dice 1 onion, and mince 3 cloves of garlic. Add them to 1 tablespoon of olive oil in a skillet over medium-low heat. Sprinkle with 1 teaspoon of salt and 1/4 tsp of red pepper flakes, then cook until the onions are translucent.
  • Turn the heat up to medium and add 1 diced red bell pepper and 8 oz of sliced mushrooms, cooking for about 5 more minutes..
  • Add the entire jar of marinated artichokes, including the liquid. (Use kitchen scissors to cut the artichokes into smaller pieces if needed.)
  • Add 1/4 cup of pasta water to the veggies, then drain the cooked pasta and add it to the veggies, tossing well. Add 4 cups of baby spinach and mix until the spinach wilts. Add the juice of 1 fresh lemon, along with more salt and pepper to taste.
  • Top with fresh parsley, pine nuts, and/or vegan parmesan cheese. (optional)

Notes

    • Feel free to add or remove any vegetables that you wish to make this meal your own. Zucchini, broccoli, and kale also go well in this dish.
    • I also love sun-dried tomatoes and/or capers in this artichoke pasta. They are optional, but they add a ton of flavor.
Serving: 1.5cup, Calories: 363kcal, Carbohydrates: 64g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 163mg, Potassium: 429mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2526IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 2mg
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